1. Remember to think like the experts at The Summit and look for opportunities to include fresh ingredients as often as possible. These include cranberries, pineapples, pomegrantite and other seasonal fruits. Fresh fruits can be chopped, blended or pureed and then added to your drinks. Fruits can also be fresh squeezed for juices.
2. Garnishes should also be fresh. It is wise to purchase them the same day that you are serving cocktails. Cut and slice them either when the cocktail is being mixed or just before so that they are as fresh as possible.
3. Have a dedicated bar table set up and stocked before your next big cocktail party.
4. Have plenty of ice on hand for a cocktail party. If you don't have a bartender, make sure that you have filled ice buckets with tongs placed at each end of the table throughout the party. 
5. Also, if you don't have a bartender, have a few handmade signs encouraging a special drink du jour or cocktail that fits a theme. Have cocktail shakers and/or mixing pitchers readily available.
6. Set up all spirits and drink ingredients in the center of the bar table and put glassware at each end.
7. Place a drink in every guest's hand as soon as possible after they arrive at your party.
8. Give as much thought and emphasis to your non-alcoholic offerings as you do to the wine and spirits. Read Sissy's Big Blog for more tips and ideas about catering to the non-alcoholic drinkers in your crowd.

Read more about cocktails as Sissy travels to Colorado to meet master mixologist. He shares cocktail creations with Sissy on A Bigger View.

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